1 - (3 1/2 to 4 pound) chicken
1 - (12 ounce) can of dark beer
1 - head of garlic - with cloves peeled
4 - teaspoons dry Cajun seasoning

Make three or four openings in the top of the can with a bottle opener.
Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with vegetable oil.

Wash chicken inside and out and pat dry with paper towels.

Loosen skin and rub 2 teaspoons of dry Cajun seasoning (or your favorite grilling rub or grill seasoning) under skin.

Create slits in the chicken and stuff with peeled garlic cloves

Sprinkle 2 tablespoons of seasoning into cavity

Cover the tips of the leg bones with tin foil to prevent burning.

Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Heat only one side of gas grill, at a temperature of 350 degrees F.

Stand the beer can on an aluminum pie plate, piece of aluminum foil or special beer can chicken roasting pan. Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position.

Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills.

Cover the grill and barbecue chicken over indirect heat for about 1 1/2 to 2 hours, or until the breast meat reaches 165 degrees F.